Tomato and Mascarpone Pasta
This recipe is so quick and easy to make that it is my go-to weekday meal when I don’t know what else to cook, but that’s not to say this isn’t delicious! It’s creamy, tomatoey goodness in a bowl – what’s not to love? If you’re not keen on a fully vegetarian meal or want something a little extra try adding some chicken breast or pan-fried haddock! I hope you enjoy this meal, let me know how you get on in the comments below!
Prep Time
10 mins
Cook Time
20 - 25 minutes
Difficulty
- 1
Serves
2 people
Ingredients
- 1 Tin chopped tomatoes or 1 carton of passata
- 1 Red pepper
- 1 Tub mascarpone
- 1/2 Jar sundried tomatoes
- 2 Handfuls of sweetcorn
- 2 Handfuls of washed spinach
- 2 Tbsp tomato puree
- 2 – 3 Cloves of chopped/ crushed garlic
- 2 Tbsp Mixed herbs/ Italian seasoning
- 1 Tbsp Olive oil
- 180g pasta (two portions)
- Salt
- Pepper
Instructions
- Fry the chopped garlic, pepper and sundried tomatoes in a little bit of olive oil for about 5 mins
- Add the rest of the ingredients to the pan! 1 can of chopped tomatoes (or carton of passata), 2 tbsp of tomato puree, 2 tbsp of mixed herbs (or Italian seasoning), 1 tub of mascarpone cheese and 2 handfuls of sweetcorn
- Lower the heat and cover the pan to leave for about 15 minutes or until the peppers are soft.
- After about 8 minutes of your creamy, tomato sauce simmering put your pasta on to boil
- If you like your spinach a little bit wilted mix it in with the tomato sauce for the last minute
- And you’re done! Plate up with a bit of grated parmesan cheese on the top and enjoy!
For another easy weekday meal check out my salmon and green vegetables recipe.